Spicy Shrimp Stew
Just in time for fall, this spicy shrimp stew has all of the elements of comfort food. Warm, filling, and rich! Full of veggies and a ton of flavor, you'll be cozying up next to this dish in about 30 minutes!
Ingredients
- 2 lbs colassal shrimp tail off
- 1 onion finely diced
- 1 stalk celery diced
- ½ green bell pepper diced
- ½ yellow bell pepper diced
- 2 habanero peppers
- 3 garlic cloves minced
- 2 tbsp green seasoning
- 1 tbsp cajun seasoning
- ½ tbsp smoked paprika
- ½ tbsp garlic all purpose seasoning
- 2 tbsp parsley minced
- 1 tbsp grape seed oil
- 2 tbsp tomato paste
- 1 tbsp unsalted butter
- 2 tbsp all purpose flour
Shrimp Stock
- Tails from shrimp
- 1 tbsp grape seed oil
- 3 cups water
- 2 tbsp green seasoning
Instructions
Shrimp Stock
- To a pan, add in oil and green seasoning. Sauté on medium high heat for 2 minutes. Add in shrimp tails and cook until the tails are orange.
- Add in water, lower heat to medium low, and allow stock to simmer for 10 minutes.
- Remove from heat and strain of tails.
Shrimp Stew
- To a skillet on medium high heat, add in grapeseed oil, onions, and bell peppers. Sauté until onions are translucent. Add in green seasoning and sauté for an additional 2 minutes.
- Add in green seasoning and garlic. Sauté for one more minute before adding in tomato paste. Cook tomato paste until its a dark burgundy color.
- Add butter to the pan and allow time to melt. Once melted, add in flour and stir, ensuring all veggies are incorporated in this roux.
- Add in 2 cups of the shrimp stock and mix well. Add in habanero peppers and lower heat to medium. Simmer covered for 10 minutes.
- Season with Cajun seasoning, smoked paprika, and garlic all purpose. Add in shrimp and allow to cook for 5 minutes.
- Stir and seasoning additionally to taste if necessary. Add in parsley, and serve immediately.